Tiramisu

Tiramisu

Ingredients
2 or 4 eggs separated (2 were used for this recipe)
250g mascarpone
1 tsp vanilla extract
1-2 T caster sugar
150ml single cream
150-200ml espresso, cooled to room temperature
Liqueur – approx 5 T mixture of Marsala, Brandy, &/or Tia Maria (to taste)
Approx 14-16 Savioardi or Pavesinsi biscuits – thick or thin
Chocolate (60-70% cocoa) – can be frozen, to grate
Cocoa powder, to dust

Separate the egg yolks and the whites into 2 bowls.
Whisk the yolks, slowly adding 1/2 the amount of sugar, until pale and thick.
Add the mascarpone, vanilla extract, 3 tablespoons of the liqueur and 50ml of coffee, and whisk on low speed until well incorporated.
Whisk the egg whites, slowly adding the remaining sugar until standing in thick, glossy peaks.
Gently fold the egg whites into the mascarpone mixture until combined.
Whisk the cream until it is smooth and just thickened, then fold into the mascarpone mixture until thoroughly incorporated.
Pour the remaining coffee and liqueur into a bowl. Take one sponge finger at a time and dip it in to the coffee/liqueur mixture for a second or two per finger, making sure they absorb the liquid but are not saturated. Set them to one side and continue with the remaining biscuits.
In a medium sized deep dish layer a row of biscuits across the base of the dish.  Spread half the mascarpone mixture evenly across the top of the biscuits.
Then layer the remaining biscuits over the top and finish with the remaining mascarpone mixture.
Refrigerate for several hours or ideally overnight to allow the flavours to infuse.
Remove the Tiramisu from the fridge. Take the frozen chocolate and grate over the top. Finally, dust with sifted cocoa powder to serve.

References:
Tiramisu – SBS Food Safari
Tiramisu – LifeStyle Food
Tiramisu – Channel 4, Gordon Ramsay
Modern Italian Food – Stefano dePieri

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Slow Roasted Pork Belly with Celeriac Puree and Cavolo Nero

Slow Roasted Pork Belly with Celeriac Puree and Cavolo Nero

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Cumquat Panna Cotta and Vanilla Panna Cotta with Cumquat Coulis

Cumquat Panna Cotta with Cumquat Coulis

Panna Cotta with Cumquat Coulis

Serves 4 – This recipe makes 2 Vanilla Panna Cottas and 2 Cumquat Panna Cottas.

Ingredients
350-400ml pouring cream (min 35% fat)
100ml full cream milk
1 1/2 leaves of gelatine
60g caster sugar
1 vanilla pod
Approx. 3 tsps homemade pureed candied cumquats (seeds removed)

Heat milk, cream and sugar in a saucepan and gently bring to simmering point.
Divide mixture evenly into two bowls.
To one bowl add 1 split vanilla pod with scraped seeds and let the flavours infuse.
To the other bowl stir in cumquat puree.
Soak gelatine leaves in a little bit of milk for a couple of minutes – first soak half the gelatine leaves until softened and remove leaves from the milk and add to the cumquat mixture, stir thoroughly then pass the cream through a fine mesh sieve into 2 dariole moulds.  Now soak the other half of the gelatine leaves until softened, remove the vanilla pod from the second bowl and add the the gelatine leaves, stir thoroughly then sieve the mixture into 2 more dariole moulds.
Place the 4 moulds into the fridge to set for at least 6 hours or overnight.
To serve, dip moulds briefly in warm water, then invert onto plates.  You may need to use a knife to run around the inside first before trying to plate.
Dust with icing sugar and serve with finely sliced candied cumquat rind and cumquat coulis.

Notes:
This amount of mixture doesn’t quite fill the 135 ml dariole moulds to the top.

Sources:
LifeStyle Food
Gourmet Traveller

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Cumquat Soufflé

Cumquat Soufflé

Ingredients
2 eggs separated
25 g + 25g caster sugar
3-4 tsps pureed candied cumquats (see previous post for recipe)
Extra caster sugar for dusting ramekins
Softened butter to coat ramekins
Salt
Icing Sugar for dusting

Preheat oven to 190 degrees C.
Thoroughly brush ramekins with softened butter. Brush up the sides to create a “path” for the soufflé to rise.  Then dust the inside of the ramekins with caster sugar by turning the mould around until the inside of the ramekin is thoroughly coated with sugar. Together the butter and sugar will facilitate the rising.
In a bowl, cream the egg yolks with the first 25g sugar, until pale and the sugar has dissolved.
Add the candied cumquat puree, mix and set aside.
In a separate clean bowl (copper, if you have one), whisk the egg whites with a tiny pinch of salt. When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after. Whisk until thick and shiny soft peaks form.
Stir 1/3 of the egg whites into the egg yolks until well combined then carefully turn and fold through the remaining egg white mixture until thoroughly incorporated.
Spoon the mixture into the soufflé moulds or ramekins all the way to the top and level the mixture but be very careful not to drip any mixture on the side otherwise you will have to wipe it clean and the soufflé will stick when cooked.  This quantity will fill 2x270ml ramekins.
Bake the soufflés at 190C for 15 minutes for these sized ramekins – cooking time will vary between approximately 8-15 minutes depending on the size of the moulds used.
Dust the soufflés with icing sugar and serve immediately.  You can break a hole in the centre of the soufflé and drop in cold whipped cream.

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Trevally with Currant and Pine Nut Sauce

Trevally with Currant and Pine Nut Sauce

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Marron with Lemon, Chilli, Coriander and Parsley

Marron with Lemon, Chilli, Coriander and Parsley

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Spinach and Fetta Tart with Rocket, Pear, Walnut and Blue Cheese Salad

Spinach and Fetta Tart

Rocket, pear, walnut & blue cheese salad

Recipes coming soon……

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Passionfruit Souffle

Passionfruit Souffle

Ingredients
2 egg yolks
25 g + 25g Sugar
30 ml strained passionfruit juice
2 egg whites
Salt
Icing Sugar for dusting

In a bowl, cream the egg yolks with the first 25g sugar, until pale and the sugar has dissolved.
Add the passion fruit juice, mix and set aside.
In a separate clean bowl (copper, if you have), whisk the egg whites with a tiny pinch of salt.
When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after.
Whisk to firm peaks but be careful not to over beat them.
Whisk 1/3 of the whites into the yolks then carefully fold through the remaining.
Spoon the mixture into a buttered and sugared soufflé mould or tea cup or ramekin.
Bake at 190C for 12 minutes.
Dust with icing sugar and serve immediately with passionfruit sorbet.

Passionfruit Soufflé – Neil Perry at LifeStyle Food

Other recipes:
Lime Soufflé with Raspberry Icecream – Gourmet Traveller

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Truffled Spatchcock

Truffled Spatchcock

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Prawn Saganaki

Prawn Saganaki

Ingredients
8 Green King Prawns
2 cloves garlic, peeled, thinly sliced
1 long red chilli, thinly sliced
1/4 cup chopped coriander leaves
Extra virgin olive oil
Sea salt
4 baby yellow roma tomatoes
4 small black Russian tomatoes
4 baby red roma tomatoes
60g feta
1/4 cup chopped flat leaf parsley leaves
(Optional:  Lemon zest)

1. Cut through the underside of the head and shell of each prawn with kitchen scissors, then use a sharp knife to butterfly the prawns open. Remove the digestive tract and wipe clean with paper towel. Place cut-side up onto a plate.
2. Press garlic, chilli and coriander over the prawn meat, drizzle with olive oil and season with salt. Marinate for up to 1 hour.
3. Preheat oven 250°C fan forced.
4. Heat an oven-proof frying pan over high heat until hot. Add enough oil to cover the base then add prawns flesh side down. Cook for 2 minutes, gently pressing flat with a spatula until golden. Turn over and cook few more minutes. Scatter the tomatoes over the pan, season with salt and transfer to the oven. Cook for 3 minutes until tomatoes just blistered.
5. Remove from the oven, crumble over the feta, scatter over the parsley, drizzle with olive oil and sprinkle with salt. Serve in the pan.

Recipe courtesy of:
MasterChef Australia on Ten

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